Best Lighter Peach Enchiladas Recipes

LIGHT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
• Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
• Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
• Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
• Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g

PEACH ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Melt butter and add sugar and cinnamon. Set aside. Unroll crescent roll dough and separate on the perforations. Place a peach quarter in each triangle. Roll from large end to small. (If desired, after rolling, encase peach with dough by gently stretching and pinching dough together.) Place rolled dough in a 12x10x2-inch baking pan. Pour or spoon butter mixture over all. Pour Mountain Dew (or Sprite) on top. Bake, uncovered, for 45 minutes. Serve as is or with ice cream. (This recipe can be easily halved.)

LIGHTER CHICKEN ENCHILADAS

Steps:

• In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
• While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
• Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

SINFUL PEACH ENCHILADAS

Steps:

• 1. Spray a 9x13 inch baking dish with nonstick spray. Set aside. Preheat the oven to 350 degrees.
• 2. In a saucepan, boil butter, sugar and water; reduce heat to low and simmer.
• 3. Fill each tortilla with pie filling generously, roll and place seam-side down in pan. Pour butter/sugar mixture over top and let sit unrefrigerated for at least 45 minutes to an hour-this is important, and if you don't do this they will not turn out.
• 4. Sprinkle top with cinnamon sugar generously. Bake, uncovered, 1 hour. Serve warm.

PEACH ENCHILADAS

Steps:

• Melt butter and add sugar and cinnamon, mix well.
• Unroll crescent dough and place 1-2 peach quarters on each crescent.
• Roll dough around peach, the same way you roll the dough for the crescent shape.
• Place in 9 x 13 pan.
• Pour the melted butter mixture over the rolls, then pour in the Mountain Dew.
• Bake at 350 for 45 minutes, uncovered.

LIGHTER PEACH ENCHILADAS

Steps:

• Separate crescents into triangles.
• Place one peach quarter at the wide end of each triangle and roll up. Place point side down in sprayed casserole dish.
• Mix melted butter, sugar and cinnamon and spoon over the rolls.
• Add lemon lime soda.
• Bake uncovered at 350 for 45 minutes or until nicely browned.
• Enjoy with your favorite vanilla ice cream.

PEACH ENCHILADAS

Steps:

• 1. Melt butter; add sugar and cinnamon.
• 2. Unroll crescent dough and place one peach quarter on each crescent.
• 3. Roll dough around peach from large end to small.
• 4. Place in 12x10x2-inch pan. Pour butter mixture over the rolls and then pour Mountain Dew on top.
• 5. Bake at 350º in oven for 45 minutes or until cresent rolls are cooked.
• 6. The butter mixture will pour out some.